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Brown Ale – BeerCo – Recipe – How to Brew

This BeerCo Brown Ale is kept nice and simple and low on the hopping and tight on the malt bill in the aim of making a well balanced easy drinking session-able brown ale more in the style of a Northern English Brown Ale.

Aroma:

  • Light, sweet malt aroma with toffee, nutty and/or caramel notes

Appearance:

  • Dark amber to reddish-brown color

Flavor:

  • Gentle to moderate malt sweetness, with a nutty, lightly caramel character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties).

Mouth feel:

  • Medium-light to medium body. Medium to medium-high carbonation.

Vital Stats:

  • 1.050 OG
  • 1.013 FG
  • 25 IBU
  • 4.8% ABV
  • 23 SRM
  • 0.51 IBU/OG

Malt:       Kg Gladfield Malt EBC

Hops:              grams    Variant           Time

Bittering:                30 gm        Magnum               45 mins
Aroma:                    30 gm        EK Goldings        15 mins
60 gm

Yeast:

Liquid:

Dry:

Method:

  1. Mash all grains at 150 ºF (66 ºC) for 60 minutes or until full starch conversion has been accomplished.
  2. Sparge – once again the brewer should do normal regime at around 75 °C.
  3. Boil until formation of hot break is seen then add 15 grams Target and boil 45 minutes. Add Irish Moss and 30 grams East Kent Golding and boil 15 minutes.
  4. Yeast & Fermentation – Pitch your favourite American ale-ish type yeast and ferment around 20-22 °C.

    Sources: BYO.com

Commercial Examples:

UK

AU

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International Nutta Brown Ale

Back to brewing @ home after a 17 year hiatus the climes told me it was time to get nutty and go brown!

Grabbing a good old Black Rock Nut Brown Ale kit on the recommendation of friends @ Grain & Grape it just did not feel like enough!  Kit brewing is the cheats way out to home brew so why not chuck in some Willamette hops and a couple of Fuggles hop plugs with a Wyeast London Ale Yeast and oh yeah, why not chuck in some East Timor Organic Coffee Beans late in the boil for a great roasted nutty taste 🙂

Dry hopped in the fermenter with the Fuggles hops and brewed at 18 degrees Celsius.

Brewed on: Sat 18 July 2011 Bottled on: Sat 2 July 2011 Best after: Oct 2011

It’s a wonderful deep brown clear drop with a big bold hoppy head and dry hop finish.  Internationally sourced ingredients, the International Nutta Brown Ale is a winner!

It’s good to be back brewing after 16 years off!  16 years too long my friends.  Brew on 🙂

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